Tiramisu Recipe

Brew and cool coffee

Brew 1 1/4 cups strong espresso or very strong coffee. Let it cool to room temperature (about 10–15 minutes). Stir in 3 teaspoons coffee liqueur or dark rum if using. Pour the coffee into a shallow dish wide enough to dip ladyfingers briefly. Reserve 2 tablespoons of cooled coffee for adjusting cream if needed.

Place 2 tablespoons unsweetened cocoa powder in a fine sieve and set aside for final dusting.

Prepare egg yolk mixture (zabaglione-style)

In a heatproof bowl, whisk together 4 large egg yolks and 2 tablespoons granulated sugar until pale and slightly thickened (about 1–2 minutes). Place the bowl over a saucepan of gently simmering water (double boiler), ensuring the bottom of the bowl doesn’t touch the water. Whisk constantly for 4–6 minutes until the mixture is warm, glossy, and has thickened to a ribbon-like consistency (this also helps pasteurize the yolks). Remove from heat and let cool slightly (5 minutes).

Incorporate mascarpone

Add 16 oz mascarpone cheese to the slightly cooled yolk mixture. Add 1 tsp vanilla extract and a pinch of fine salt. Gently fold the mascarpone into the yolk mixture until smooth and lump-free. Do not overbeat to avoid thinning.

Whip cream and combine

In a separate chilled bowl, whip 1 cup cold heavy cream to soft-medium peaks. Fold one-third of the whipped cream into the mascarpone mixture to loosen it, then gently fold in the remaining whipped cream until homogeneous and airy. If the mixture seems too thick, fold in up to the reserved 2 tablespoons cooled coffee a teaspoon at a time to reach spreadable consistency. Taste and adjust sweetness if needed.

Select a dish: use an 8x8 inch square baking dish or similar (about 2-quart capacity). Spread a thin layer (about 1/3 of the cream) of the mascarpone mixture on the bottom to level the surface and prevent soggy underside.

Dip ladyfingers quickly: Working one at a time, dip each ladyfinger into the cooled coffee mixture for 1–2 seconds per side — they should be moist but not falling apart. Quickly arrange a single layer of dipped ladyfingers in the dish, trimmed to fit if necessary. Brush any remaining coffee over the layer if you want slightly stronger coffee flavor.

Spread half of the remaining mascarpone cream evenly over the first layer of soaked ladyfingers (about 1/2 of the remaining cream). Smooth the top with a spatula.

Repeat: Dip a second layer of ladyfingers in coffee and arrange over the cream. Top with the remaining mascarpone cream and smooth the surface carefully to avoid air pockets.

Cover and chill: Cover the dish with plastic wrap and refrigerate at least 6 hours, ideally 8–12 hours or overnight. This allows flavors to meld and the dessert to set.

Just before serving, dust the surface generously with the reserved unsweetened cocoa powder using a fine sieve. Optionally, shave a little dark chocolate over the top for extra texture.